
audiobook
by H. Russell Cross, E. Curtis Green, William R. Jones, Anthony Kotula, R. L. (Roger Lawrence) West
PORK Slaughtering, Cutting, Preserving, and Cooking on the Farm
A clear, step‑by‑step guide for anyone who wants to raise a hog and turn it into a family pantry staple, this book walks readers through everything from choosing a healthy animal to the basics of handling it before the day of processing. It explains how to spot signs of illness, the importance of a calm, well‑fed hog, and the simple preparations that keep meat quality high. Practical tips on penning, fasting, and avoiding stress help ensure a cleaner, brighter cut of pork.
The second half shifts to the actual work of slaughter, cutting and preservation, offering detailed advice on selecting a safe site, gathering the right tools, and managing waste. Readers learn the standard yields for each major cut, how to trim and store meat safely, and even get straightforward cooking ideas to make the most of their harvest. The tone remains approachable, making a traditionally complex task feel manageable for the home farmer.
Language
en
Duration
~1 hours (63K characters)
Series
United States. Department of Agriculture. Farmers' bulletin no. 2265
Publisher of text edition
Project Gutenberg
Credits
Produced by an anonymous Project Gutenberg volunteer.
Release date
2020-08-05
Rights
Public domain in the USA.

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